Pork ‘n’ Pineapple Fajitas

Directions

• Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
• Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.
• Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.
• Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides.